Take two earthenware pots and put some tomatoes to stew in one, in water, pepper, and salt. Peel a cucumber, open it, remove the seeds and stuff it with any forcemeat that you have; but a white one is best. Let it cook gently in some brown stock, well covered over. When tender put the cucumber along the dish and tomatoes on each side. A puree of potatoes can surround them.

[A. Fanderverde.]